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Recipe

Instant cheese roll

Mar 29, 2012 1:00pm
  • 15 mins preparation
  • Serves 8
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Ingredients

Instant cheese roll
  • 150 gram chopped white or blue castello cheese
  • 125 gram chopped cream cheese
  • 1 tablespoon brandy
  • tabasco sauce, dash, to taste
  • 1/2 cup mixed soft herbs (parsley, chives and basil), finely chopped
  • 1/3 cup pecans, toasted, finely chopped
  • melba toast or crispbread, to serve

Method

Instant cheese roll
  • 1
    In a bowl, using an electric mixer, beat castello cheese, cream cheese, brandy and tabasco together until creamy. Season to taste.
  • 2
    Sprinkle herbs and nuts onto a 25cm piece of plastic wrap, leaving a 2cm border.
  • 3
    Spoon cheese mixture along one end of herb mixture. Lift wrap and roll cheese away from you into a log, pressing gently to coat well. Twist ends of wrap to seal, then chill for 1 hour until firm. Serve with toasts.

Notes

For a tasty fruit and nut version of this roll, simply add 1/4 cup chopped dried apricots to the cheese mixture.

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